Methods

1. To cook in an Instant Pot: Lightly oil the inner pot to your Instant Pot or countertop pressure cooker (this will prevent the foam from lentils and oatmeal cooking from sneaking too high up the sides of the pot. Add the stock, steel-cut oats, masoor dal, chana dal, turmeric, salt, and pepper in the inner pot and stir to combine. Place the lid on the pressure cooker and cook on HIGH for 14 minutes, allowing a natural release. Fully release the pressure, stir, taste and adjust seasonings, as necessary (it's okay if the mixture looks a little thin, it will thicken as it cools down slightly). Keep warm until serving.
2. To cook on the stove top: First, soak the lentils in water for 2 hours to overnight. Combine the oatmeal ingredients in a large pot, bring to a boil over medium high heat, cover, reduce the heat to low, and simmer until the oatmeal and lentils are completely cooked through, about 40–45 minutes. Keep warm until serving.
3. To prepare the tadka, heat the ghee in a small saucepan over medium heat. Add the cumin and black mustard seeds, and cook until the mustard seeds start to pop, about 30 seconds. Add the garlic, curry leaves and green chillies, and cook, swirling the pan frequently, until the garlic turns very light golden. Turn off the heat and add the powdered chillies and salt, stirring to combine.
4. To serve, ladle the oatmeal into individual bowls and garnish each bowl with a couple spoonfuls of the tadka, making sure to get a few curry leaves in each portion. Enjoy hot.